You will take a slice of this tasty Sausage brioche Lyonnais pistachio !? It was (almost) an eternity that I wanted to re-test after a first experience with a sausage of Morteau. This time, I cooked a real sausage of Lyon with pistachios.

Like the first time, we are regaled with this sausage in brioche that we had with a good green salad.

Quite frankly, this is exactly the kind of recipe that made me a little pinball machine to achieve, but in fact, it is quite simple, it just has to have a little time to make up the bun. And then, made in-house, this sausage brioche Lyonnais is really better than those you can buy, with a brioche well soft and fresh ! And if you rest, it can be eaten also cold.

You have seen, for a little more fun, and because I had a little too much dough, I even decorated my cake, well, I should be, it does not look like when not even on a visual level that one obtains in the showcases of the best caterers in Lyon… ��


Sausage brioche Lyonnais pistachio

To 6 Save Print Ingredients

  • 1 saucisson Lyonnais pistaché
  • 300 g of flour
  • 3 eggs
  • 120 g butter, softened
  • 2 large pinches of salt
  • 10 g of sugar
  • 15 g of yeast of baker fresh (or 1 sachet)
  • 2 tablespoons of warm water
  • 1 egg yolk + 1 tablespoon milk to brown the pastry

 

Instructions

  • Dilute the yeast cool in a bowl with warm water and let stand for 10 minutes, then stir. The smell isn’t top, but hey, it’s for a good cause…
  • Then pour the flour, sugar and salt in the bowl of your robot, mix in the 3 eggs one at a time and mix well the dough, then add the soft butter. Mix again.
  • Add the first mix of yeast diluted. Knead the dough again until the dough comes off the bowl. You can add a little flour if the dough sticks too. This will take 10 to 15 minutes.
  • Then let the dough rise in the bowl covered with a clean tea towel, in a warm place (near a radiator so in the winter) for 1 1/2 hours.
  • During this time, cook your sausage Lyonnais in water for 30 minutes. Once it is cooked dry.
  • Preheat the oven to 200°.
  • Remove a nice handful of the brioche dough and set aside.
  • Roll out the brioche dough into a rectangle (or what looks like) and wrap the dough around the sausage. Close the dough by pressing with your fingers. Make 3 small holes on the top of the dough until the sausage.
  • Place the brioche on a baking sheet covered with paper sulfurisée.
  • For decoration (optional), spread more finely the rest of the dough and poke small slits lengthwise, using a sharp knife. Lay it gently on your sausage already uses dough.
  • Bask the dough with the mixture egg-yolk-milk.
  • Bake finally for 25 minutes.

 



Written by Doc

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